Lotus Leaves: Number of leaves depends on their size & that of chicken. Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes, until wet through & pliable (no longer or leaves may shred). Now soak in cold water for 10 minutes, or longer, until time to use them; open folded leaves in cold water to wash them.

Serve: Present fired clay chicken to table. Crack clay with suitable object, allowing some of steam to escape before you proceed. Remove clay; carefully cut open lotus leaves with scissors. Chicken will be very soft & tender; break apart to get at stuffing. Serve guests, or invite them to pick with chopsticks.